ANNEX IISupplementary provisions
ANNEX II SUMMARY Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs ‘POULIGNY-SAINT-PIERRE’ EC No: FR-PDO-0117-0128/29.3.2006 PDO (X) PGI ( ) This summary sets out the main elements of the product specification for information purposes. 1. Responsible department in the Member State Name: Institut national de l’origine et de la qualité Address: 51 rue d’Anjou, 75008 Paris, FRANCE Tel. +33 153898000 Fax +33 153898060 E-mail: info@inao.gouv.fr 2. Group Name: Syndicat des producteurs de Pouligny-Saint-Pierre Address: Maison de l’agriculture, 65 avenue Gambetta, 36300 Le Blanc, FRANCE Tel. +33 254375213 Fax +33 254370421 E-mail: syndicataocpouligny@tele2.fr Composition: Producers/processors (X) Others ( ) 3. Type of product Class 1.3. Cheeses 4. Specification (summary of requirements under Article 4(2) of Regulation (EC) No 510/2006) 4.1. Name ‘Pouligny-Saint-Pierre’ 4.2. Description Full-fat slightly salted and uncooked soft goat’s cheese, with surface mould, in the form of a frustum of pyramid with a square base. The cheese has a dry-matter fat content of 45 %, which must be at least 90 grams per cheese. 4.3. Geographical area 22 municipalities in the département of Indre: Cantons of Blanc and Tournon-Saint-Martin: all municipalities Canton of Bélâbre: municipalities of Mauvières and Saint-Hilaire-sur-Bénaize Canton of Mézières-en-Brenne: municipality of Azay-le-Ferron 4.4. Proof of origin Every milk producer, processing plant and maturing plant fills in a ‘declaration of aptitude’, which is registered with the INAO and enables it to identify all operators involved. All operators must ensure that the INAO has access to their registers and any documents required for checking the origin, quality and production conditions of the milk and cheese. As part of the checks carried out on the characteristics of the product to which the designation of origin refers, an analytical and organoleptic test is conducted to ensure that the products submitted for examination are of high quality and possess the requisite typical characteristics. 4.5. Method of production The milk must be produced, and the cheese produced and matured within the geographical area. The cheese is obtained using primarily lactic coagulation with the addition of a small amount of rennet. The curd stays in moulds for 24 to 36 hours before being removed and salt added. The maturing process lasts for at least 10 days. 4.6. Link This Touraine goat’s cheese has been distinct from those in neighbouring regions since the 18th century, having adopted an original shape, which, according to tradition, is modelled on that of the Pouligny church tower. It very quickly became renowned for its authenticity, something which was confirmed when it was awarded a prize in the 1901 Paris competition. At a very early stage, the producers' group took steps to maintain the specific nature of the cheese, and in 1976 achieved recognition in the form of designation of origin status being granted. The area in question enjoys reliable conditions with regard to climate (warmer and drier weather than in surrounding areas), geology (low quality soil with a high clay and sand content) and flora which encourages the rearing of goats and has therefore resulted in the traditional production of this cheese. 4.7. Inspection body Name: Institut national de l’origine et de la qualité (INAO) Address: 51 rue d’Anjou, 75008 Paris, FRANCE Tel. + 33 153898000 Fax + 33 153898060 E-mail: info@inao.gouv.fr The Institut National des Appellations d’Origine is a public administrative body with legal personality and reports to the French Ministry of Agriculture. It is responsible for monitoring the production conditions for products with a designation of origin. Name: Direction générale de la concurrence, de la consommation et de la répression des fraudes (DGCCRF) Address: 59, boulevard Vincent Auriol, 75703 Paris Cédex 13, FRANCE Tel. +33 144871717 Fax +33 144973037 The DGCCRF is a department of the French Ministry of the Economy, Finance and Industry. 4.8. Labelling The labelling for the cheese must contain the name of the designation of origin (Pouligny-Saint-Pierre) in characters at least two-thirds the size of the largest characters on the label.